Warm, nourishing, and packed with flavour, our Oven Baked Chicken with Turmeric and Ginger Rice is a perfect example of wholesome cooking made easy. Using our new all-natural Chicken Bone Broth with Turmeric and Ginger, this dish delivers comforting depth, vibrant anti-inflammatory ingredients, and natural collagen in every bite.

Ingredients
1 tbsp butter
1 tbsp olive oil
1 onion, diced
3 cloves garlic, minced
6 chicken thighs on the bone
250g long grain rice, rinsed well and drained
2 carrots, diced
500ml Carol’s Stock Market Chicken Bone Broth with Turmeric & Ginger
1 tsp nigella seeds
 
Spice blend
2 tsp flaky salt
1 tsp smoked paprika
½ tsp cayenne pepper or hot paprika
¼ tsp ground cumin

To serve
Juice from ½ - 1 lemon
Small handful chopped coriander

Serves
4

Method
Pre-heat the oven to 180°C / 160°C fan assisted.

While the oven is heating, mix together the spice blend in a small bowl, then rub the mix all over the chicken thighs. Set aside.

Add butter and oil to a large casserole dish (or heavy oven dish that you can cover with foil) and place in the hot oven until butter has melted.

Add the onion and garlic and give a quick stir to mix with the butter and oil, then bake in the oven for 5 minutes.

Add the rice, carrots and stock to the dish and season with salt and pepper, then give a quick stir.

Arrange the prepared chicken thighs on top of the rice then sprinkle over the nigella seeds.

Cover with a lid (or tightly cover with tinfoil) and bake for 45 minutes.

Remove the lid (or foil) and brush the chicken with a bit of olive oil. Continue baking until chicken skin is golden and is cooked through, 15-20 minutes.

Remove from the oven and rest for 10 minutes.

Fluff up the rice with a fork then squeeze over the lemon juice, to taste, then garnish with chopped coriander to serve.